Preparation method of canned Japanese buterbur

A technology for canning of mountain dew, which is applied in the field of preparation of canned mountain dew, can solve the problems of poor taste and color of mountain dew, and achieve the effect of crisp and delicious texture, clear soup, and stable quality

Active Publication Date: 2019-01-15
江西鹏鑫食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a preparation method of canned mountain dew, in order to solve the technical problems of poor taste and color of the canned mountain dew in the prior art, to ensure the freshness of the canned mountain dew. improve the crispness and quality of canned mountain dew

Method used

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  • Preparation method of canned Japanese buterbur
  • Preparation method of canned Japanese buterbur
  • Preparation method of canned Japanese buterbur

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Prepare canned mountain dew as follows:

[0029] (1) Harvest: Harvest once in May and July; harvest in time when the plant height reaches 85-100cm;

[0030] (2) Raw material selection and cleaning: pick the nine-mature mountain dew, cut off the leaves, select the tender part of the stem of the mountain dew, remove the part that is too old or has more fibers, and clean the selected raw materials with clean water;

[0031] (3) Cut into strips: cut the stems of the mountain dew into strips with a length of about 5 cm and a width of 0.7 cm;

[0032] (4) Blanching and finishing: blanching at a temperature of 89°C for 2 minutes;

[0033] (5) Color-protecting solution treatment: soak for 2 minutes in a color-protecting solution with a pH of 5 and a composition of 300 mg / kg zinc citrate and 200 mg / kg citric acid;

[0034] (6) Hardening treatment: use 1‰ calcium citrate to soak the mountain dew for 30 minutes;

[0035] (7) Canning or bagging: Add mountain dew and fresh-keepin...

Embodiment 2

[0040] Prepare canned mountain dew as follows:

[0041] (1) Harvest: Harvest once in May and July; harvest in time when the plant height reaches 85-100cm;

[0042] (2) Raw material selection and cleaning: pick the nine-mature mountain dew, cut off the leaves, select the tender part of the stem of the mountain dew, remove the part that is too old or has more fibers, and clean the selected raw materials with clean water;

[0043] (3) Cut into strips: cut the stems of the mountain dew into strips with a length of about 5 cm and a width of 0.7 cm;

[0044] (4) Blanching and finishing: blanching at a temperature of 92°C for 2 minutes;

[0045] (5) Color-protecting solution treatment: soak for 3 minutes in a color-protecting solution with a pH of 5 and a composition of 300 mg / kg zinc citrate and 200 mg / kg citric acid;

[0046] (6) Hardening treatment: use 1‰ calcium citrate to soak the mountain dew for 30 minutes;

[0047] (7) Canning or bagging: Add mountain dew and fresh-keepin...

Embodiment 3

[0052] Prepare canned mountain dew as follows:

[0053] (1) Harvest: Harvest once in May and July; harvest in time when the plant height reaches 85-100cm;

[0054] (2) Raw material selection and cleaning: pick the nine-mature mountain dew, cut off the leaves, select the tender part of the stem of the mountain dew, remove the part that is too old or has more fibers, and clean the selected raw materials with clean water;

[0055] (3) Cut into strips: cut the stems of the mountain dew into strips with a length of about 5 cm and a width of 0.7 cm;

[0056] (4) Blanching and finishing: blanching at a temperature of 90°C for 2 minutes;

[0057] (5) Color-protecting solution treatment: soak for 3 minutes in a color-protecting solution with a pH of 5 and a composition of 300 mg / kg zinc citrate and 200 mg / kg citric acid;

[0058] (6) Hardening treatment: use 1‰ calcium citrate to soak the mountain dew for 30 minutes;

[0059] (7) Canning or bagging: Add mountain dew and fresh-keepin...

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Abstract

The invention relates to the technical field of processing of agricultural byproducts, in particular to a preparation method of canned Japanese buterbur. The preparation method comprises the followingsteps of performing harvesting, sorting raw materials, performing cleaning, performing cutting into strips, performing blanching and fixation, performing treatment with color protection liquid, performing hardening treatment, performing canning or bagging, performing exhausting, performing sterilizing, performing cooling, wiping cans or bags, performing labelling, and performing warehousing. Components of the color protection liquid and fresh keeping liquid are optimized, the fresh keeping degree of the canned Japanese buterbur is guaranteed, the color and the mouth feel of the Japanese buterbur are improved, and the crisp taste and quality of the canned Japanese buterbur can be improved.

Description

technical field [0001] The invention relates to the technical field of agricultural by-product processing, in particular to a preparation method of canned mountain dew. Background technique [0002] Mountain dew vegetable [Japanese buterbur], also known as Fengdoucai, snake head grass, water clock head, black pumpkin, wild rice melon, pumpkin notoginseng, wild pumpkin, wild gourd head, etc., is the rhizome of Butterbur, a plant of Compositae. Mountain Dew is a perennial herb. The rhizome is short and thick, and the surrounding branches are drawn and traversed, more or less covered with white hairs or wool. The leaves are base-shaped, heart-shaped or kidney-shaped, appearing after flowering, 2.8-8.6 cm long, 12-15 cm wide, gray-green below, with spider-like hairs, and repeated serrations on the edges; petioles up to 23 cm long, initially surfaced hair. The flowers are dioecious; the flower stems are pulled out from the rhizomes, and there are large scale-like bracts altern...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/005A23L5/41
CPCA23B7/0053A23B7/154A23L5/41
Inventor 王贵才
Owner 江西鹏鑫食品有限公司
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